本課程授課目標為使學生不僅熟知乳品加工新技術，並且瞭解經營管理之要點與世界未來發展之趨勢，進而正確的掌握「乳品工業」整體營運之能力與方向。

The teaching goal of this course is to enable students to not only become familiar with new dairy processing technologies, but also understand the key points of business management and the future development trends of the world, so as to correctly grasp the capabilities and direction of the overall operation of the "dairy industry".

使同學能瞭解乳品加工工業之重要性、工廠設計、新加工製造技術與設備，並探討正規之工廠管理與品質管制的方法和重要性，進一步瞭解世界乳品工業發展之新趨勢。

This course enables students to understand the importance of the dairy processing industry, factory design, new processing and manufacturing technologies and equipment, and explore the methods and importance of formal factory management and quality control, and further understand the new trends in the development of the world's dairy industry.

1.DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6.乳製品の化學–津鄉友吉
7.畜產の近未來–水間豐
8.牛乳と乳製品の微生物–中西武雄
9.畜牧經營須知–中國畜牧雜誌社發行
10. 自編講義

◎ 雜誌
11. Dairy Science
12. Dairy Technology

1. DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6. Chemistry of dairy products – Yukichi Tsugo
7. The near future of livestock production – Yutaka Mizama
8. Microorganisms in milk and dairy products – Takeo Nakanishi
9. Animal Husbandry Management Instructions – Published by China Animal Husbandry Magazine
10. Self-compiled handouts

◎ Magazine
11. Dairy Science
12. Dairy Technology